1 jar of your favorite salsa (I like one with Adobo or Chipotle)
½ cup heavy cream
Kosher salt and black pepper
10-12 ounces of your favorite tortilla chips
¼ cup crumbled queso fresco, for garnish
¼ cup sour cream, for garnish
Cilantro leaves for garnish
Avocado, diced in ½ inch pieces, for garnish
Heat the salsa on medium heat in a sauté pan. Stir in the heavy cream and heat through. Season with salt and pepper.
On low heat add half of the chips, allowing them to get a little soggy. While the chips are warming through, fry the eggs sunny side up until done. Add the rest of the chips and allow them to stay a bit crunchy.
Place ¼ of the chip mixture onto each plate, top each plate with 1 egg. Top the egg with some queso fresco, sour cream, cilantro and avocado for garnish.
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